These classic Dutch homemade sausage rolls are a favourite across the Netherlands. SBS Radio Dutch program’s Yvonne Davis speaks to fellow producer Anneke Mackay-Smith about how to make the perfect sausage roll. Once you've tried this recipe, these will become a regular fixture at all your parties.
- 4 slices of stale white bread, crusts removed
- 250 g veal mince
- 250 g pork mince
- ½ small onion, finely chopped
- ground nutmeg
- hot cayenne pepper, chilli powder, or paprika powder
- 4 sheets of puff pastry
- 1 egg yolk
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 200°C. Line a baking tray with baking paper.
Soak the bread in water and gently squeeze out any excess liquid.
Place the bread, mince, onion, spices and salt and pepper to taste in a bowl. Mix to a similar consistency to meatloaf or meatballs.
Cut each puff pastry sheet in half. Arrange the mince mixture at the edge of half of a sheet of puff pastry and roll up. Cut the roll into 4 equal parts. Place the sausage rolls with the fold down on a baking tray.
Mix egg yolk with a little water and brush onto rolls. Pierce the rolls with a fork.
Bake the sausage rolls in a hot oven for 45 minutes until lightly browned.